Place rack in upper third of oven and preheat to 400F. Remove giblets, wash chicken inside and out with cold water, then let it drain, cavity down, in a colander until it reaches room temperature (about 15 minutes). Pat dry with paper towels.

2.

Pour lemon juice all over chicken (inside and outside). Season with salt and pepper. Prick two whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.)

3.

Place bird breast-side down on a rack in a roasting pan, lower heat to 350F and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

4.

Test for doneness - a meat thermometer inserted in the thigh should read 180F, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices. Garnish with fresh herbs and lemon.